i got a pile of chicken legs @ 88 cents per pound. (cdn)
what a wonderful stock they made. i don't like leg meat, so i cooked the meat and everything until d-day. put legs in a pot. cover with water at least a couple of inches. bring to a boil, and skim, skim skim...when all skimmed completely lower the heat so that the stock is tickled. a couple of bubbles up every second. maybe 4 bubbles, but not much more please. tickle for a few hours. i don't time, but it was probably tickling for around 6 - 7 or 8 hours. the stock should be a bit dark but clear. great flavour. i must mention that after the skimming, i added onion and carrot. no celery because i didn't have any. no herbs either i.e. bay leaf. strain. it's clear, a bit dark, but really flavourful. and if it's not flavourful to your liking, reduce it a bit. this broth does not need any chicken flavoured cubes or anything. add water as the stock reduces. you can always reduce later.
the stock when refrigerated was nice and gelatin like.

On Monday, February 25, 2019 at 11:17:25 AM UTC-6, A Moose in Love wrote:
>
> i got a pile of chicken legs @ 88 cents per pound. (cdn)
> what a wonderful stock they made. i don't like leg meat, so i cooked the meat and everything until d-day. put legs in a pot. cover with water at least a couple of inches. bring to a boil, and skim, skim skim...when all skimmed completely lower the heat so that the stock is tickled. a couple of bubbles up every second. maybe 4 bubbles, but not much more please. tickle for a few hours. i don't time, but it was probably tickling for around 6 - 7 or 8 hours. the stock should be a bit dark but clear. great flavour. i must mention that after the skimming, i added onion and carrot. no celery because i didn't have any. no herbs either i.e. bay leaf. strain. it's clear, a bit dark, but really flavourful. and if it's not flavourful to your liking, reduce it a bit. this broth does not need any chicken flavoured cubes or anything. add water as the stock reduces. you can always reduce later.
> the stock when refrigerated was nice and gelatin like.
>
I have never made stock but now that I have a pressure cooker I have been
toying with the idea. When I take the plunge I think I'll opt for a few
legs and a few wings.

On 2019-02-25 1:53 p.m., wrote:
> On Monday, February 25, 2019 at 11:17:25 AM UTC-6, A Moose in Love wrote:
>>
>> i got a pile of chicken legs @ 88 cents per pound. (cdn)
>> what a wonderful stock they made. i don't like leg meat, so i cooked the meat and everything until d-day. put legs in a pot. cover with water at least a couple of inches. bring to a boil, and skim, skim skim...when all skimmed completely lower the heat so that the stock is tickled. a couple of bubbles up every second. maybe 4 bubbles, but not much more please. tickle for a few hours. i don't time, but it was probably tickling for around 6 - 7 or 8 hours. the stock should be a bit dark but clear. great flavour. i must mention that after the skimming, i added onion and carrot. no celery because i didn't have any. no herbs either i.e. bay leaf. strain. it's clear, a bit dark, but really flavourful. and if it's not flavourful to your liking, reduce it a bit. this broth does not need any chicken flavoured cubes or anything. add water as the stock reduces. you can always reduce later.
>> the stock when refrigerated was nice and gelatin like.
>>
> I have never made stock but now that I have a pressure cooker I have been
> toying with the idea. When I take the plunge I think I'll opt for a few
> legs and a few wings.
>
I'm not sure that I would use a PC. The last time I tried it, admittedly
many, many years ago, it pulled a lot of bitterness from the bones. At
least that was my reasoning.

On Monday, February 25, 2019 at 3:02:51 PM UTC-6, graham wrote:
>
> On 2019-02-25 1:53 p.m., wrote:
> >
> > I have never made stock but now that I have a pressure cooker I have been
> > toying with the idea. When I take the plunge I think I'll opt for a few
> > legs and a few wings.
> >
> I'm not sure that I would use a PC. The last time I tried it, admittedly
> many, many years ago, it pulled a lot of bitterness from the bones. At
> least that was my reasoning.
>
Hmmmmm, that's interesting. I may need to do some research before attempting
to make stock in the pressure cooker.

On 2019-02-25 2:07 p.m., wrote:
> On Monday, February 25, 2019 at 3:02:51 PM UTC-6, graham wrote:
>>
>> On 2019-02-25 1:53 p.m., wrote:
>>>
>>> I have never made stock but now that I have a pressure cooker I have been
>>> toying with the idea. When I take the plunge I think I'll opt for a few
>>> legs and a few wings.
>>>
>> I'm not sure that I would use a PC. The last time I tried it, admittedly
>> many, many years ago, it pulled a lot of bitterness from the bones. At
>> least that was my reasoning.
>>
> Hmmmmm, that's interesting. I may need to do some research before attempting
> to make stock in the pressure cooker.
>
YMMV:-) I think big commercial kitchens still use the long, slow method.

On Monday, February 25, 2019 at 3:53:12 PM UTC-6, graham wrote:
>
> On 2019-02-25 2:07 p.m., wrote:
>
> > On Monday, February 25, 2019 at 3:02:51 PM UTC-6, graham wrote:
> >>
> >> On 2019-02-25 1:53 p.m., wrote:
> >>>
> >>> I have never made stock but now that I have a pressure cooker I have been
> >>> toying with the idea. When I take the plunge I think I'll opt for a few
> >>> legs and a few wings.
> >>>
> >> I'm not sure that I would use a PC. The last time I tried it, admittedly
> >> many, many years ago, it pulled a lot of bitterness from the bones. At
> >> least that was my reasoning.
> >>
> > Hmmmmm, that's interesting. I may need to do some research before attempting
> > to make stock in the pressure cooker.
> >
> YMMV:-) I think big commercial kitchens still use the long, slow method.
>
If I had one of Sheldon's 12 quart stock pots I could start a huge brew and
let it go for days.

;-)

graham wrote:

> On 2019-02-25 2:07 p.m., wrote:
> > On Monday, February 25, 2019 at 3:02:51 PM UTC-6, graham wrote:
> > >
> > > On 2019-02-25 1:53 p.m., wrote:
> > > >
> > > > I have never made stock but now that I have a pressure cooker I
> > > > have been toying with the idea. When I take the plunge I think
> > > > I'll opt for a few legs and a few wings.
> > > >
> > > I'm not sure that I would use a PC. The last time I tried it,
> > > admittedly many, many years ago, it pulled a lot of bitterness
> > > from the bones. At least that was my reasoning.
> > >
> > Hmmmmm, that's interesting. I may need to do some research before
> > attempting to make stock in the pressure cooker.
> >
> YMMV:-) I think big commercial kitchens still use the long, slow
> method.

Crock pots are optimal (including what Moose listed as 'tickle').

On Monday, February 25, 2019 at 4:53:12 PM UTC-5, graham wrote:
> On 2019-02-25 2:07 p.m., wrote:
> > On Monday, February 25, 2019 at 3:02:51 PM UTC-6, graham wrote:
> >>
> >> On 2019-02-25 1:53 p.m., wrote:
> >>>
> >>> I have never made stock but now that I have a pressure cooker I have been
> >>> toying with the idea. When I take the plunge I think I'll opt for a few
> >>> legs and a few wings.
> >>>
> >> I'm not sure that I would use a PC. The last time I tried it, admittedly
> >> many, many years ago, it pulled a lot of bitterness from the bones. At
> >> least that was my reasoning.
> >>
> > Hmmmmm, that's interesting. I may need to do some research before attempting
> > to make stock in the pressure cooker.
> >
> YMMV:-) I think big commercial kitchens still use the long, slow method.

i worked in a large hotel. when we made chicken stock we used necks and backs exclusively. and started it out at around 9:00AM. bring to boil, skim and skim. get it down to an extremely low simmer. a couple of bubbles every minute. at around 6:00pm add water again and let it go all night. the morning cook turns it off. strain etc.

On Mon, 25 Feb 2019 12:53:10 -0800 (PST), "
> wrote:

>On Monday, February 25, 2019 at 11:17:25 AM UTC-6, A Moose in Love wrote:
>>
>> i got a pile of chicken legs @ 88 cents per pound. (cdn)
>> what a wonderful stock they made. i don't like leg meat, so i cooked the meat and everything until d-day. put legs in a pot. cover with water at least a couple of inches. bring to a boil, and skim, skim skim...when all skimmed completely lower the heat so that the stock is tickled. a couple of bubbles up every second. maybe 4 bubbles, but not much more please. tickle for a few hours. i don't time, but it was probably tickling for around 6 - 7 or 8 hours. the stock should be a bit dark but clear. great flavour. i must mention that after the skimming, i added onion and carrot. no celery because i didn't have any. no herbs either i.e. bay leaf. strain. it's clear, a bit dark, but really flavourful. and if it's not flavourful to your liking, reduce it a bit. this broth does not need any chicken flavoured cubes or anything. add water as the stock reduces. you can always reduce later.
>> the stock when refrigerated was nice and gelatin like.
>>
>I have never made stock but now that I have a pressure cooker I have been
>toying with the idea. When I take the plunge I think I'll opt for a few
>legs and a few wings.

you won't be sorry. Let it rip for 30-40 minutes. Strain.
Refrigerate overnight. Skim fat. You're good to go.
I always use scraps of onion, celery, carrot.
Janet US

On Monday, February 25, 2019 at 3:23:08 PM UTC-6, U.S. Janet B. wrote:
> On Mon, 25 Feb 2019 12:53:10 -0800 (PST), "
> > wrote:
>
> >I have never made stock but now that I have a pressure cooker I have been
> >toying with the idea. When I take the plunge I think I'll opt for a few
> >legs and a few wings.
>
> you won't be sorry. Let it rip for 30-40 minutes. Strain.
> Refrigerate overnight. Skim fat. You're good to go.
> I always use scraps of onion, celery, carrot.
> Janet US
>
Thanks! I just checked out a video on YouTube using the Ninja so I may have to
give this a go.

On Monday, February 25, 2019 at 3:53:13 PM UTC-5, wrote:

> I have never made stock but now that I have a pressure cooker I have been
> toying with the idea. When I take the plunge I think I'll opt for a few
> legs and a few wings.

Really? Wow. I'm making turkey stock even as we speak. Just
in a pot on the stove, though. I can't count how many times
I've made chicken, turkey, or beef stock. Just once or twice for
vegetable broth, though.

Cindy Hamilton

On Mon, 25 Feb 2019 13:23:25 -0800 (PST), Cindy Hamilton
> wrote:

>On Monday, February 25, 2019 at 3:53:13 PM UTC-5, wrote:
>
>> I have never made stock but now that I have a pressure cooker I have been
>> toying with the idea. When I take the plunge I think I'll opt for a few
>> legs and a few wings.
>
>Really? Wow. I'm making turkey stock even as we speak. Just
>in a pot on the stove, though. I can't count how many times
>I've made chicken, turkey, or beef stock. Just once or twice for
>vegetable broth, though.
>
>Cindy Hamilton

I like vegetables, love veggies really, but I can't say that I find
vegetable stock appealing. I guess I just need that bit of meat to
round out the flavor.
When do you use vegetable stock in preference to another stock?

On Monday, February 25, 2019 at 4:32:18 PM UTC-5, U.S. Janet B. wrote:
> On Mon, 25 Feb 2019 13:23:25 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Monday, February 25, 2019 at 3:53:13 PM UTC-5, wrote:
> >
> >> I have never made stock but now that I have a pressure cooker I have been
> >> toying with the idea. When I take the plunge I think I'll opt for a few
> >> legs and a few wings.
> >
> >Really? Wow. I'm making turkey stock even as we speak. Just
> >in a pot on the stove, though. I can't count how many times
> >I've made chicken, turkey, or beef stock. Just once or twice for
> >vegetable broth, though.
> >
> >Cindy Hamilton
>
> I like vegetables, love veggies really, but I can't say that I find
> vegetable stock appealing. I guess I just need that bit of meat to
> round out the flavor.
> When do you use vegetable stock in preference to another stock?

I don't, actually. I made vegetable broth a couple of times
when I was a young hippie following a recipe from the Vegetarian
Epicure. As you say, meat is better.

Cindy Hamilton

On Monday, February 25, 2019 at 3:23:28 PM UTC-6, Cindy Hamilton wrote:
>
> On Monday, February 25, 2019 at 3:53:13 PM UTC-5, wrote:
>
> > I have never made stock but now that I have a pressure cooker I have been
> > toying with the idea. When I take the plunge I think I'll opt for a few
> > legs and a few wings.
>
> Really? Wow. I'm making turkey stock even as we speak. Just
> in a pot on the stove, though. I can't count how many times
> I've made chicken, turkey, or beef stock. Just once or twice for
> vegetable broth, though.
>
> Cindy Hamilton
>
I know, I know. I'm terrible behind the times when I could make my own. A
few years ago on America's Test Kitchen Chris Kimball said it was very easy
to do in a slow cooker or on top of the stove.

On Monday, February 25, 2019 at 4:52:56 PM UTC-5, wrote:
> On Monday, February 25, 2019 at 3:23:28 PM UTC-6, Cindy Hamilton wrote:
> >
> > On Monday, February 25, 2019 at 3:53:13 PM UTC-5, wrote:
> >
> > > I have never made stock but now that I have a pressure cooker I have been
> > > toying with the idea. When I take the plunge I think I'll opt for a few
> > > legs and a few wings.
> >
> > Really? Wow. I'm making turkey stock even as we speak. Just
> > in a pot on the stove, though. I can't count how many times
> > I've made chicken, turkey, or beef stock. Just once or twice for
> > vegetable broth, though.
> >
> > Cindy Hamilton
> >
> I know, I know. I'm terrible behind the times when I could make my own. A
> few years ago on America's Test Kitchen Chris Kimball said it was very easy
> to do in a slow cooker or on top of the stove.

Behind the times? I've been making stock for decades.

Cindy Hamilton

On 2/26/2019 6:35 AM, Cindy Hamilton wrote:
> On Monday, February 25, 2019 at 4:52:56 PM UTC-5, wrote:
>> On Monday, February 25, 2019 at 3:23:28 PM UTC-6, Cindy Hamilton wrote:
>>>
>>> On Monday, February 25, 2019 at 3:53:13 PM UTC-5, wrote:
>>>
>>>> I have never made stock but now that I have a pressure cooker I have been
>>>> toying with the idea. When I take the plunge I think I'll opt for a few
>>>> legs and a few wings.
>>>
>>> Really? Wow. I'm making turkey stock even as we speak. Just
>>> in a pot on the stove, though. I can't count how many times
>>> I've made chicken, turkey, or beef stock. Just once or twice for
>>> vegetable broth, though.
>>>
>>> Cindy Hamilton
>>>
>> I know, I know. I'm terrible behind the times when I could make my own. A
>> few years ago on America's Test Kitchen Chris Kimball said it was very easy
>> to do in a slow cooker or on top of the stove.
>
> Behind the times? I've been making stock for decades.
>
> Cindy Hamilton
>
Joan said *she* was behind the times, not you. So what if she doesn't
make stock? Maybe she doesn't have a lot of need or use for stock.

Jill

Cindy Hamilton wrote:
>
> On Monday, February 25, 2019 at 3:53:13 PM UTC-5, wrote:
>
> > I have never made stock but now that I have a pressure cooker I have been
> > toying with the idea. When I take the plunge I think I'll opt for a few
> > legs and a few wings.
>
> Really? Wow. I'm making turkey stock even as we speak. Just
> in a pot on the stove, though.

Nice rich stock needs to cooked low and slow. I would never dream
of using a pressure cooker unless it was a last minute thought
and needed it in a hurry. That would work in a pinch.

On Tue, 26 Feb 2019 08:47:37 -0500, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> On Monday, February 25, 2019 at 3:53:13 PM UTC-5, wrote:
>>
>> > I have never made stock but now that I have a pressure cooker I have been
>> > toying with the idea. When I take the plunge I think I'll opt for a few
>> > legs and a few wings.
>>
>> Really? Wow. I'm making turkey stock even as we speak. Just
>> in a pot on the stove, though.
>
>Nice rich stock needs to cooked low and slow. I would never dream
>of using a pressure cooker unless it was a last minute thought
>and needed it in a hurry. That would work in a pinch.

And I have done the long, long, low and slow forever and ever and it
was fine. One day I was in a hurry and used the pressure cooker.
There was a massive improvement in taste. Real chicken taste from
the pressure cooker. I've never done low and slow again.
Janet US

On Tuesday, February 26, 2019 at 9:06:35 AM UTC-6, U.S. Janet B. wrote:
>
> On Tue, 26 Feb 2019 08:47:37 -0500, Gary > wrote:
>
> >Nice rich stock needs to cooked low and slow. I would never dream
> >of using a pressure cooker unless it was a last minute thought
> >and needed it in a hurry. That would work in a pinch.
>
> And I have done the long, long, low and slow forever and ever and it
> was fine. One day I was in a hurry and used the pressure cooker.
> There was a massive improvement in taste. Real chicken taste from
> the pressure cooker. I've never done low and slow again.
> Janet US
>
Oh ok!! I've never made stock but I did think that maybe the pressure
cooker could really extract a lot of flavor using pressure. Now, you've convinced me!

On Tuesday, February 26, 2019 at 7:47:36 AM UTC-6, Gary wrote:
>
> Nice rich stock needs to cooked low and slow. I would never dream
> of using a pressure cooker unless it was a last minute thought
> and needed it in a hurry. That would work in a pinch.
>
I have thought of using my crockpot but it is an automatic shut-off model,
so that really would be inconvenient unless I set a timer to go turn it on
again every 6 or 8 hours.

wrote:

> On Tuesday, February 26, 2019 at 7:47:36 AM UTC-6, Gary wrote:
> >
> > Nice rich stock needs to cooked low and slow. I would never dream
> > of using a pressure cooker unless it was a last minute thought
> > and needed it in a hurry. That would work in a pinch.
> >
> I have thought of using my crockpot but it is an automatic shut-off
> model, so that really would be inconvenient unless I set a timer to
> go turn it on again every 6 or 8 hours.

I hate those auto-shut-off ones so don't have one that does that.
Useless pieces if you ask me.

A Moose in Love wrote:
>
> i got a pile of chicken legs @ 88 cents per pound. (cdn)
> what a wonderful stock they made. i don't like leg meat, so i cooked the meat and everything until d-day. put legs in a pot.

There's a good thing. Cooking until nicely browned definitely
improves the flavor of your stock. Joseph Littleshoes said that
once. I tried it and it's very true. Only problem is that once
that cooked chicken comes out of the oven, it's hard not to eat
rather than toss it in a pot of water.

> cover with water at least a couple of inches. bring to a boil, and skim, skim skim...

Skimming is only necessary if you want your final recipe to have
very clear broth. I don't care about that so I never skim.

> when all skimmed completely lower the heat so that the stock is tickled. a couple of bubbles up every second. maybe 4 bubbles, but not much more please. tickle for a few hours. i don't time, but it was probably tickling for around 6 - 7 or 8 hours. the stock should be a bit dark but clear. great flavour.

Again I say - you like it after 7-8 hours? Be patient and go 24
hours. Big difference.

> i must mention that after the skimming, i added onion and carrot. no celery because i didn't have any. no herbs either i.e. bay leaf.

Best to not add anything much. Some recipes you use the broth for
might not want the extra flavors. I tend to make mine almost
pure. I do save (in the freezer) some onion and carrot tops and
maybe a few other extra vegetable pieces and will toss in. No
herbs or spice though. I like to start with plain rich chicken
broth/stock when using in a recipe. Other flavors can be added
then.